I can’t believe the last week of October is already here. I love the month of October and I hate to see it go because it means the cold winter is right around the corner.
I guess this also means the pumpkin craze is nearing an end and the peppermint phase will begin. I have this strange fear of not being able to buy pumpkin in January so every time I am at the store and the pumpkin is on sale I buy several.
I have spent many hours in the kitchen this fall perfecting my favorite cookie recipe and making it “better for you”. By no means is this a healthy food, it is still a cookie. However, if you are going to enjoy a fall treat of chocolate and pumpkin this one is most likely “better for you”, but it doesn’t mean you can eat the whole batch.
This is the one cookie I love to make and do often. I love that this recipe only requires one bowl, and dirties very few dishes in the process. The best thing about it is that you don’t have to use a mixer!
The pumpkin in these cookies makes them super soft and moist. Beware, you probably won’t want to stop eating these. Since I have spent so much time perfecting these, they have been in my house too often this fall. I often serve them when having guests or deliver them to friends otherwise I would eat them all.
Pumpkin Chocolate Chip Cookies
1 cup canned pumpkin
1/2 cup sugar
1 ripe banana mashed
1/4 cup coconut oil
1/4 cup applesauce
2 cups whole wheat flour
2 teaspoons baking powder
1 teaspoon cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda in 1 teaspoon mil
1 to 1 1/2cups dark chocolate chips
– Combine pumpkin, sugar, banana, coconut oil, applesauce, vanilla and egg.
– Add flour, baking powder, cinnamon, pumpkin pie spice and salt.
– Add baking soda/milk mixture. Mix well.
– Stir in chocolate chips.
– Drop by spoon full on greased cookie sheet (I grease with coconut oil spray)
– Cook at 375 degrees for 8-12 minutes.
– Let sit/cool for awhile for them to “set.”